Baked eggs

Baked eggs are a delicious and simple dish you can enjoy for breakfast, lunch or dinner. To make this a more substantial meal, add a tin of chickpeas to the tomato sauce.

Recipe: Blake Singley Photography: Blake Singley

Ingredients

4 eggs

1 tblsp olive oil

1 onion, thinly sliced

1 clove of garlic, chopped

1 small red capsicum, thinly sliced

1 tsp ground cumin

1 tblsp smoked paprika

1 tin chopped tomatoes

4 tblsp chopped flat leaf parsley

2 1/2 tblsp spinach

4 tblsp low-fat yoghurt

To serve:

4 large slices wholegrain bread

Method

Pre-heat the oven to 180°C

Heat the oil in a frypan over medium heat. Cook the onion, garlic and capsicum until they are soft. Add cumin, smoked paprika and tinned tomatoes and simmer for five minutes. Take off the heat and throw in half of the chopped parsley and all of the spinach.

Grease an oven proof dish and pour in the tomato mixture. Make four wells in the mixture and crack an egg into each well. Spoon a little of the tomato mixture over the white of the eggs being careful not to break the yolks. Bake for 8 to 10 minutes or until the eggs are set to taste. Serve with a spoonful of yoghurt and a sprinkle of parsley.